Soups and Stews

Wisconsin Split Pea Soup

  • 1 pound Dry Split peas
  • 2 1/2 quarts Water
  • 1 Meaty ham bone
  • 1 1/2 cups Onions, chopped
  • 1 cup (each) Diced celery, carrots, potatoes
  • 1 teaspoons Parsley flakes, dried
  • 2 or 3 Bay leafs
  • 1/2 cup Pepper
  • 1/4 teaspoon Garlic salt
  • 1 teaspoons Thyme, dried
  • ~ Salt to taste

    • In Dutch oven or soup kettle, place thepeas, water and ham bone; bring to a boil. Reduce heat; cover and simmer for 2 hours, stir occasionally. Stir in the remaining indgrdients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Remove ham bone; and bay leafs. When ham boneis cool enough to handle, remove meat from the bone. Chop ham and return to thesoup Heat through.

    Yields 12 servings (3 quarts).

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sabrina Johnson of St Paul, MN. 

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